Earl Grey Panna Cotta

Panna Cotta, which translates to “cooked cream” in Italian, is one of my favourite desserts from back home. This dessert is not only incredibly easy to make, requiring just a few ingredients, but it is also highly adaptable to any kind of occasion. The smoothness of the cream blends seamlessly with the zesty and aromatic flavour of another favourite of mine, Earl Grey tea. 

Earl Grey is one of our award winning flavoured black teas with bergamot, which is a type of orange from Italy. This is cultivated in the southern Italian region of Calabria and it is usually found in perfumes and essential oils because of its floral and slightly spicy fragrance. The bergamot adds a special touch to the panna cotta, bringing a comforting taste of home, away from home…

I hope you’ll love this recipe as much as I do!

Loose leaf ingredients:

250ml single cream

60ml milk

40g sugar

2 gelatine sheets

2 tsp (around 6g) of Shibui Earl Grey

Tea bags ingredients:

250ml single cream

60ml milk

40g sugar

2 gelatine sheet

2 tea bags of Shibui Earl Grey

Method:

• Soak the gelatine in cold water for 5 minutes
• Pour the cream in a saucepan and add the sugar and the tea. Bring to a boil.
• Remove from the heat and set aside to cool
• Pour the milk in a saucepan and bring to a simmer
• Remove the milk from the heat
• Drain the gelatine and add it to the warm milk and mix until it dissolves
• Sieve the cream mix to remove the tea or remove the tea bag
• Mix the milk and the cream mix together and pour in ramekins or moulds
• Cover and let it set in the fridge for at least 4 hours.

Tips:

You can make it suitable for a vegetarian diet if you swap the gelatine with vege-gel. Sprinkle one sachet of vege-gel on the cold milk, mix and then bring to a simmer on medium heat.

Add fruit of your choice on top or a compote.

Experiment this recipe with our other blends, like Scottish Breakfast, Jasmine or even Vanilla Rooibos.